SHRIMP RICE SALAD
This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
CHEESY SHRIMP AND RICE
A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.
Provided by Yoly
Categories Main Dish Shrimp
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
- Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
- Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS
Provided by Bruce Cost
Categories Salad Leafy Green Pepper Rice Side Lunch Mint Shrimp Cucumber Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 15
Steps:
- When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
- Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.
PRESSURE-COOKER PAPRIKA SHRIMP AND RICE
With fresh basil and lemon wedges as garnish, this shrimp and rice dish is your one-pot stop for deliciousness. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, cook and stir onion and pepper until crisp-tender, 4-5 minutes. Remove and keep warm., Toss shrimp with granulated garlic, paprika and pepper flakes. Add remaining 3 tablespoons oil to pan. When oil is hot, add shrimp. Cook and stir until shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in rice., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in tomatoes, shrimp and reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.
Nutrition Facts : Calories 525 calories, Fat 19g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 1455mg sodium, Carbohydrate 68g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.
JOYCE'S SHRIMP SALAD AND THYME RICE
My Mom gave me this recipe when I went to college in 1976 and I still make it today! Also, the rice is wonderful with many dishes like baked fish or lemon baked chicken. I am submitting the recipe as written but there are so many ways to tweak to your taste-I've done it all-including using fresh shrimp, chicken, and veggies. Also, think about adding more veggies to either the salad or the rice ie green peas, kernel corn, grated carrot, chopped squash---really anything you like! Prep time includes chill time for salad which I recommend to be at least 1 hour. This can also be easily expanded to feed a crowd. I still love it after all these years! Enjoy!!!
Provided by Mrs.Jack
Categories Rice
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 20
Steps:
- For Salad, mix first 10 ingredients and chill to let the flavors mix together.
- For Rice, melt butter in large skillet and add rice, onion, salt, and pepper. Stir frequently until rice is brown, about 15 minutes.
- Add wine and cook 4 minutes until wine is reduced.
- Add hot stock and all other ingredients.
- Cover and reduce heat. Simmer until rice is tender and liquid has been absorbed, about 30 minutes. (You can also use Minute Rice and reduce cooking time by half.).
- Serve Shrimp Salad over Thyme Rice or over a bed of salad greens with sliced tomato-hope you like it!
Nutrition Facts : Calories 795.8, Fat 28.3, SaturatedFat 10.9, Cholesterol 248.6, Sodium 1955.5, Carbohydrate 94.2, Fiber 3, Sugar 7.7, Protein 39
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